Method for preparing evaporated vegetables

Abstract

The invention relates to a preparation method for a food, in particular to a method for preparing evaporated vegetables. The method for preparing evaporated vegetables comprises the following steps: adding salt in vegetables; and stirring and drying to enable the evaporated vegetables to have a certain amount of salt, thus enabling the vegetables to have better taste when eating and enabling the evaporated vegetables to have stronger water absorption performance and better rehydration property when being soaped in clean water due to the existence of salt content. The salt is added in the vegetables during drying and evaporating and has an effect of evaporation, thus reducing evaporation time and lowering cost; due to adding less salt, the nutrient components in vegetables can not be damaged. The evaporated vegetables manufactured by the invention have no preservative, unchanged nutrition, good rehydration property and light weight. The evaporated vegetables are soaked in hot water for5-10min and then soaked in clean water for 15-30min, and can be fried into various dishes after spooning and water filtering.

Description

technical field [0001] The invention relates to a method for preparing food, in particular to a method for preparing dehydrated bamboo shoots. Background technique [0002] Now the first choice for people to eat wild rice stems must be fresh wild rice stems, but fresh wild wild rice stems have their limitations. First, they are limited by seasonality. For example, the crew on long-distance ships and those who work in the field for a long time cannot eat wild rice. So now there are two alternatives, one is to add a lot of salt, sugar and other preservatives to pickle the wild rice stem, which can make it preserved for a long time, but the nutritional value of this kind of pickled wild rice stem has been destroyed, and the long-term Eating is harmful to the human body; another way is to remove the water from the wild rice stem, that is, to dry and dehydrate the wild wild rice stem to obtain dry dehydrated wild wild rice stem without moisture, which can also be stored for a lo...

AI Technical Summary

Problems solved by technology

[0002] Now the first choice for people to eat wild rice stems must be fresh wild rice stems, but fresh wild wild rice stems have their limitations. First, they are limited by seasonality. For example, the crew on long-distance ships and those who work in the field for a long time cannot eat wild rice

So now there are two alternatives, one is to add a lot of salt, sugar and other preservatives to pickle the wild rice stem, which can make it preserved for a long time, but the nutritional value of this kind of pickled wild rice stem has been destroyed, and the long-term Eating is harmful to the human body; another way is to remove the water from the wild rice stem, that is, to dry and dehydrate the wild wild rice stem to obtain dry dehydrated wild wild rice stem without moisture, which can also be stored for a long time, but this dehydrated wild wild rice stem is first The taste is not good when eating, and because almost all the water in the asparagus is removed during dehydration, the recovery is slow and takes a long time by soaking in clean water when eating.